This is a strawberry.
The fruit is rendered obsolete in processed food through the work of the multimillion dollar flavour industry. Scientists create natural and artificial flavourings that make your mouth water and keep you coming back for more. And more. And more.
They create artificial strawberry flavouring: amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent.
And natural strawberry flavouring.
Introducing castoreum, the secretion that comes from beaver anal glands.
Yes. Beaver. Anal. Glands.
Perhaps strawberries are not so obsolete, after all.
The Atlantic Monthly: Eric Schlosser, “Why McDonald’s Fries Taste So Good“, January 17, 2001.
CC image by Amy Loves Yah and flickkerphotos